Recipes

Artichoke and Spinach Tian

Written on January 01, 2005

Tian is the Provencal name for gratin, which is usually a vegetable dish but occasionally includes meat.

2-10 ounce bags fresh spinach
2 garlic cloves, minced
6 cups water
2 tablespoons fresh lemon juice
8 large artichokes
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper
Cooking Spray
1 1/4 cups (5 ounces) grated Gruyere cheese, divided

1. Heat a large nonstick skillet over medium heat. Add the spinach in batches, turning frequently until wilted (about 7 minutes). Drain spinach (it should be neither wet nor dry, but moist). Combine spinach and garlic in a medium bowl.
2. Combine water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove the bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice artichoke heart; place in lemon water. Repeat procedure with remaining artichokes. Drain. (You should have about 4 cups sliced artichokes.) Sprinkle artichokes with salt and pepper.
3. Preheat over to 375 degrees.
4. Arrange 3 cups artichoke in an 1 X 7 inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese. Repeat layers with artichoke and spinach.
5. Cover and bake at 375 degrees for 15 minutes. Uncover and bake 30 minutes. Sprinkle with 3/4 cup cheese. Bake an additional 10 minutes or until artichokes are tender. Yield: 6 servings (serving size: about 1 cup).

CALORIES 252 (31% FROM FAT); FAT 8.8g (SAT 4.7g, MONO 2.4g, POLY 0.8g); PROTEIN 16.5g; CARB 34g; FIBER 16.8g; CHOL 26mg; IRON 6.7mg; SODIUM 514mg; calc 455mg

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